25-Minute German Potato Salad
This vibrant, warm potato salad skips the heavy mayonnaise for a tangy, acidic vinaigrette featuring apple cider vinegar, Dijon mustard, and maple syrup. Using savory crispy turkey bacon for depth, this dish is a perfect, quick side that pairs beautifully with grilled proteins. It is a satisfying, comforting choice for busy weeknight dinners or large summer gatherings where a crowd-pleasing, flavor-forward side dish is required.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Boiling and Sautéing
- Cuisine: German-Inspired
- Diet: Halal
Ingredients
2 pounds small red or yellow potatoes, quartered
4 slices nitrate-free turkey bacon, chopped
1 red onion, finely diced
1 tablespoon Dijon mustard
1/4 cup apple cider vinegar
2 tablespoons pure maple syrup
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 small handful fresh parsley, chopped
Instructions
Place quartered potatoes in a large pot and cover with cold water.
Bring to a boil and cook until potatoes are fork-tender, about 10-12 minutes.
While potatoes boil, cook the chopped turkey bacon in a skillet until crispy.
Remove crispy bacon pieces from the skillet, leaving the rendered fat.
Add the diced red onion to the skillet and sauté until softened.
Whisk in the Dijon mustard, apple cider vinegar, and maple syrup until combined into a warm dressing.
Drain the potatoes and immediately toss them in the skillet with the dressing.
Fold in the crispy turkey bacon, salt, and pepper.
Top with fresh parsley and serve warm.
Notes
Ensure the potatoes are still hot when tossing with the dressing to allow them to absorb the flavors best. This dish is best served immediately but can be stored in the refrigerator for up to 3 days and gently reheated.
Find it online: https://cookingwithramsay.com/25-minute-german-potato-salad/